Cider Braised Venison Roast With Seasonal Applesauce And Balsamic Brussels Sprouts Recipes

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

CIDER BRAISED VENISON ROAST WITH SEASONAL APPLESAUCE AND BALSAMIC BRUSSELS SPROUTS

Steps:

• Applesauce: Melt butter in a slow-cooker on low, while pealing, coring and dicing the apples. Make sure the butter is evenly distributed across the bottom of the slow cooker, then add apples, 2 cups of water and honey on low for 30 minutes; stir occasionally. Next add the cinnamon, nutmeg, clover, and all spice, and 2 more cups of water, set slow cooker to high for 4 hours. If you do not have a slow-cooker, preparation can be done in the same order using a 10 qt stockpot on the stovetop. When cooking on the stovetop simmer on low following the same time instructions above, no need to cover, and stir more frequently than when using the slow-cooker. Venison: Clean any excess fat from roast. Warm Apple Cider in either an 8 qt stockpot or a standard crock-pot, on mid-high heat for the stockpot on the stove top, or high heat in the crock-pot until just before the Cider boils. Just before the Cider boils turn either stock pot or crock pot down to lowest cooking temperature and add the roast and assemble the Thyme, Parsley, Cloves, and Bay leaf in the cheese cloth or herb ball. Add the herb mix, and cover the pot. Simmer on low for 1.5 hours for a 2 lbs roast and 2 hours for a 3 lbs roast, occasionally basting the meat with the liquid using a ladle or other long handled spoon. Remove from liquid and rest for at least 10 minutes. The meat when removed and rested should be close to medium, slightly medium rare. Brussels Sprouts: Heat Olive oil and butter in a large sauté pan on stove top on medium heat. Add Garlic and Shallot, and sauté for 1 minute, or until soft. Add Brussels sprouts and sauté, occasionally turning until all vegetables start to brown lightly, approximately 10 minutes. Reduce heat to mid-low and added Balsamic, stir lightly to deglaze pan. Stir in brown sugar and reduce until a glaze forms (the liquid will coat the back of the spoon), approximately 15 minutes.

CIDER-GLAZED BRUSSELS SPROUTS

Steps:

• Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
• Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
• Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
• Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

BRUSSELS SPROUTS WITH APPLE CIDER DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
• While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
• Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
• When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.